Boneless Lamb With Mushroom Crust And Leek Puree Recipe

  1. Trim leeks of hard green parts, split in half, wash, and roughly chop.
  2. Bring a saucepan of salted water to a boil.
  3. Add in leeks, and cook till tender, about 4 min.
  4. Drain, and transfer to a blender.
  5. Add in butter; season with salt and pepper.
  6. Puree; transfer to a hot place.
  7. Place dry mushrooms in a spice mill or possibly coffee grinder; grind to the consistency of coffee.
  8. Transfer to a plate.
  9. Place egg in a bowl; add in some salt and pepper, and beat lightly.
  10. Place flour on a plate.
  11. Dip lamb very lightly in flour; shake off excess.
  12. Dip into egg, then into mushrooms.
  13. Pat mushrooms to adhere so they coat the lamb heavily.
  14. Chill up to 2 hrs.
  15. Heat oven to 500 degrees.
  16. Heat 2 Tbsp.
  17. extra virgin olive oil in a 10-inch skillet; add in the shiitake mushrooms, garlic, and thyme.
  18. Cook, stirring occasionally, till mushrooms are tender, about 10 min.
  19. Heat the remaining 2 Tbsp.
  20. extra virgin olive oil in an ovenproof skillet set over medium-high heat for 1 minute.
  21. Add in the lamb; cook 2 min on one side, then turn.
  22. Place the skillet in the oven for 3 to 4 min for rare meat, a little longer for more well-done.
  23. Let the lamb rest 1 minute, then cut it into 1/2-inch-thick slices.
  24. Place a dollop of leek puree on each plate, top with a portion of mushrooms, then place the lamb on top.
  25. Sprinkle with a little coarse salt, and serve.
  26. Makes 4 servings.

salt, leeks, pepper, mushrooms, flour, extravirgin extra virgin olive oil, shiitake, garlic, thyme

Taken from cookeatshare.com/recipes/boneless-lamb-with-mushroom-crust-and-leek-puree-89011 (may not work)

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